Smoked cream cheese is already a guaranteed crowd-pleaser, but top it with rich, sweet-and-savory bacon jam and you’ve got a dip that disappears in record time.
You can make a batch of our easy homemade bacon jam, or just warm up store-bought for a shortcut. Either way, it’s smoky, creamy, salty, and just a little bit addictive.
Why this smoked cream cheese with bacon jam is the MVP of game day
Smoked cream cheese has been my go-to BBQ appetizer for years. One day while making a batch of bacon jam, I had a lightbulb moment. What if I spooned it over a block of smoked cream cheese?
I wasn’t wrong.
Ingredients you’ll need
- Cream cheese – Skip the low-fat or light options for this recipe, as they don’t get nearly as creamy as the full-flavor kind. I find a single 8-oz block is enough for four people.
- BBQ dry rub – I like to use our Dry Rub for Ribs to season the cream cheese. You can use any blend, but I recommend one with a bit of sugar in it.
- Bacon Jam – Homemade bacon jam really brings this recipe to life. It only takes a couple of hours to whip up, but it’s well worth the extra effort. If you don’t have time, store-bought bacon jam works fine.
Pro tip: Making bacon jam takes about the same amount of time as smoking cream cheese. If you start the bacon jam right after you place your cream cheese on the smoker, you’ll have both ready to serve at the same time.
Equipment you’ll need
- Smoker or pellet grill – I smoked this on my Grilla Grills OG pellet smoker. It packs a ton of smoke flavor in a small footprint, making it perfect for game day snacks.
- Wood or pellets – I used the Grilla Grills Competition wood pellets for this recipe. They’re a mild blend of hardwoods that taste great on everything without overpowering the flavor of the food. I would avoid harsh woods like mesquite for this recipe, as the smoke flavor can be overpowering.
- Aluminum pan (or aluminum foil) – You’ll need an aluminum pan or a sheet of aluminum foil to hold the cream cheese.
What to serve with this smoked cream cheese
You may be tempted to dig in with a spoon, but I promise it tastes a lot better with a little crunch.
- Kettle-cooked potato chips are my favourite. They’re crunchy and salty and perfectly withstand the weight of the cream cheese and bacon.
- Crackers – My go-to crackers for smoked cream cheese are Triscuits and Ritz crackers.
- French baguette – Slice into crostini and toast in the oven. Then, layer the cream cheese and bacon jam on top to create little grab-and-go bites or use them for dipping.
- Burgers – don’t be afraid to slather some of this dip on top of your gameday burgers. The creamy cheese combined with the savory, smoky bacon jam will leave you with a burger you’ll be dreaming about long after the game is over.
How to make Smoked Cream Cheese with Bacon Jam
1. Fire up the smoker
Preheat your smoker or pellet grill to 225°F. This recipe can be smoked on any type of smoker, pellet grill, or charcoal grill as long as it can maintain a steady temperature of 225°F for one and a half to two hours.
I smoked these on my Grilla Grills OG pellet smoker. It’s a powerful grill with a small footprint. The grill has a barrel-like design, with the firepot located directly beneath the grates. This design continuously funnels smoke into the chamber and adds amazing smoke flavor to all types of food.
For fuel, I used the Grilla Grills Competition wood pellets. They’re a subtle blend of hardwood with a flavor profile that works for all types of food.
I recommend choosing a wood or pellet blend with mild woods like oak, pecan, or fruit woods for smoking cream cheese. Harsh woods like mesquite and hickory can quickly overpower the delicate cheese’s flavor and leave you with a bitter taste.
2. Prep the cream cheese
Open the cream cheese and use a knife to score the top of the block in a cross-hatch pattern.
The slices will gently open up as the cream cheese smokes to give you a pretty design on top of your block.
This allows the smoke to penetrate deeper into the block, leaving you with a beautiful presentation when it’s time to serve.
3. Season with BBQ rub
Season the cream cheese on all sides with your favorite BBQ dry rub. I used our Dry Rub for Ribs, but you can choose whatever homemade or store-bought rub you like. I recommend something with a little bit of sugar in it for the best flavor.
After you’ve seasoned your cream cheese on all sides, place the block into an aluminum pan. If you don’t have an aluminum pan, you can also just lay down a small sheet of aluminum foil.
Avoid placing the cream cheese directly on the smoker grates, as it will melt during cooking and create a lot of mess. Instead, use a barrier between the cream cheese and the grates to make it easier to remove once it’s done cooking.
4. Smoke the cream cheese
This is a great low-fuss recipe to feed a crowd.
Place the tray in the smoker and smoke the cream cheese for about 1-½ hours.
You’ll know it’s ready when the score lines open up and the cream cheese is nice and soft throughout.
5. Prepping the bacon jam
If you’re making a fresh batch of homemade bacon jam, you want to start the process right after you place the cream cheese in the smoker.
If you’re using leftover bacon jam you have in the fridge, either homemade or store-bought, you’ll want to heat it up. About 10 minutes before you are ready to serve, place it in a pan over medium heat for about 5-10 minutes.
6. Assemble
You can put the smoked cream cheese on a serving plate or leave it in the aluminum tray.
Add a quarter of a cup of bacon jam to each block of cream cheese, spreading it out so it covers most of the top of the block. Garnish with a bit of parsley, and then it’s time to serve up and enjoy!
We’ve got you covered for game day inspiration
Whether you’re smoking up a spread for game day or need a knockout appetizer that’s low-effort and high-impact, this smoked cream cheese with bacon jam brings the flavor every time. It’s sweet, smoky, creamy, and salty in all the right ways, and it never lasts long once it hits the table.
If you add this recipe to your next game day spread, let us know what you think in the comments below and leave a 5-star rating. It helps others find the best recipes.
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Smoked Cream Cheese with Bacon Jam – The Ultimate Game Day Snack
Smoked cream cheese topped with sweet and savory bacon jam. The perfect smoky, creamy, crave-worthy dip for game day, tailgates, or backyard parties.
Course Appetizer
Cuisine American
Prep Time 10 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 4
Preheat your smoker to 225°F.
Use a knife to score the top of the cream cheese in a cross-hatch pattern. This will allow for more smoke penetration and make for a nicer presentation.
Season the cream cheese on all sides with the BBQ dry rub, then transfer the block to an aluminum pan (or sheet of aluminum foil).
Place the pan with the cream cheese on the smoker and let it smoke for about 1-½ hours, or until the score lines have opened up and the cream cheese is soft all the way through.
If you’re using bacon jam you have in the fridge, either homemade or store-bought, you'll want to heat it up. About 10 minutes before you are ready to serve, place it in a pan over medium heat for about 5-10 minutes.
Remove the cream cheese from the smoker. Top with the warmed bacon jam, a sprinkle of parsley and serve immediately alongside your favorite chips or crackers.
Timing: Homemade bacon jam takes about the same time as smoked cream cheese. If you start the bacon jam right after you place your cream cheese on the smoker, you’ll have both ready to serve at the same time.
Wood choice: I recommend choosing a wood or pellet blend with mild woods like oak, pecan, or fruit woods for smoking cream cheese. Harsh woods like mesquite and hickory can quickly overpower the delicate cheese’s flavor and leave you with a bitter taste.
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